Pigeonchicken is absolutely correct. Preparing Absinthe with fire and sugar is the wrong way to do it. Absinthe with a strong green look has, in most cases, been artificially colored. You'll find that good authentic Absinthe is nearly clear, and luges to a cloudy opaque color when distilled water is added to it. Good Absinthe tastes great with only water added, no need to add sugar. My experience with Absinthe in the last 5 years is with Kubler 53 exlusively. I'll be trying a bottle of 'Un Emile 68' sometime later this year.